THE MARCH MENU

Organic.

Simple.

All about the sourdough

All about the sourdough •

I craft organic sourdough bread using just three ingredients—flour, water, and salt. No additives (unless it’s a decadent inclusion loaf of the month), no shortcuts—just naturally fermented, nutrient-rich bread that’s good for your body and soul.

Each loaf is long-fermented for 12+ hours, enhancing flavor, digestibility, and nutrient absorption. Made with my homemade sourdough starter, nurtured in the great state of Arizona, my bread carries the perfect balance of tradition, simplicity, and quality.

I am in the business of counting ingredients, not calories!

WHY SOURDOUGH?

Enhanced Nutrient Absorption

Fermentation breaks down phytic acid, which can block nutrient uptake, allowing the body to absorb essential minerals like iron, zinc, and magnesium more effectively.

Easier on Digestion

The fermentation process may reduce gluten content, potentially making sourdough bread more tolerable for those with gluten sensitivities.

Steady Blood Sugar Levels

With a lower glycemic index than conventional breads, sourdough releases sugars more gradually, helping to regulate blood sugar and lower the risk of type 2 diabetes.

Gut-Friendly Probiotics

Natural fermentation encourages the growth of beneficial bacteria, which can support a healthy gut microbiome and improve digestion.

Rich in Antioxidants

Sourdough contains phenolic acids and other antioxidants that may help combat oxidative stress and promote overall health.

Fewer Additives & Preservatives

Traditional sourdough is made with minimal ingredients, avoiding the preservatives and artificial additives found in many commercial breads.

Packed with Nutrients

A natural source of fiber, protein, vitamins, and minerals, sourdough bread provides essential nutrients in every bite.

ABOUT
ASHLEY

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